Along with quality ingredients and machinery, Young attributes the company’s success to its primary packaging supplier, Sweet Packaging, for beautiful boxes, candy pads and inserts. (Shown above, below) Knowledge of the products as well as suggestions for new items are Sweet Packaging’s strengths, she adds, plus, they are made in the USA.

“We believe in creating a unique look for our brand. Utilizing a standard Sweet Packaging chocolate colored box, we add our own custom ribbons and labels. This helps create our unique brand identity. The design elements of beautiful packaging are one of our core foundations.
“It’s all about the Sweet Vegan experience. “

Where to find Sweet Vegan’s chocolates

Young explains her products can be found in several different retail outlets, including Foodcellar Market Queens, Food Liberation, High Vibe and Fulton Star Market around New York City. Indianapolis boasts Sweet Vegan Chocolates in YATS; and in Connecticut, they can be found at Sweet Beets. Please visit her website and social media for more.

At the Tuesday night dinner, Walter Vink offered the blessing. Special guests were introduced from visiting associations, including Laura Shumow, of National Confectioners Association and Lacey Hesse, of Retail Confectioners International.

Sometimes all you need to make a dream come true is find the right place and do the work. Andrea Young, founder of Sweet Vegan Chocolates, New York, NY (shown above) did just that very thing.

“Sweet Vegan grew out of my love of creating healthy and delicious treats for people I care about,” says Young. Her idea was born in her grandmother’s kitchen in the Midwest, and has grown to produce its products from an incubator commercial kitchen in Manhattan. That helpful space, Hot Bread Kitchen (HBK),** is a community kitchen in East Harlem that offers not only rental space but the opportunity for classes and mentorship.

“This has been an amazing experience,” Young claims. “Everything about it signals health and joy. All of our chocolates are plant based, soy, nut and gluten free,” says Young, who urges, “Try our Dreamy Bites: A smooth, velvety ganache blended with subtle notes of spices and dipped in a dark rich organic chocolate.” Sweet Vegan’s flavors include Energizing Espresso, Luscious Lemon, Midnight Passion and Spicy Ginger.

Manufacturing expertise

Young uses Rev Delta by ChocoVision to make Sweet Vegan’s chocolates. “This is a great quality machine and I love the results,” she says, “Everything comes out perfectly every time. Also, I love the fact it is manufactured in New York and USA made.

PMCA News:
PMCA Students Complete Chocolate Manufacture: The Basics & More
Short Course

First-time PMCA course host Fascia’s Chocolates welcomed industry professionals to its facility to learn the basics and more of chocolate manufacturing. The course was held August 6-8, 2018 in Waterbury, CT.

Five experienced instructors led the training, which included the history of chocolate, tempering, moulding, enrobing and sustainability. Attendees also had the opportunity to create their own chocolate bark, truffle trees and practice artistry.

If NCA’s Sweets and Snacks.com quotes, “With 800+ exhibits, where do you begin?” does anyone wonder where to start except at the beginning . . . We enjoyed the show, particularly Innovation Avenue, and a few new companies who put their best foot forward with colorful products and packaging . . . For more info on #SSE18 please see the show’s website at Link.

As featured in the last issue of Candymail, highlights of the PMCA Production Conference continue with photos of the Supplier Exhibition, and keynote and technical sessions from the April 16-18 event at Lancaster Marriott at Penn Square and Lancaster County Convention Center.

Some exhibitors enjoy speaking of attending PMCA more than 25 years including WRH Industries, Ltd., for example. Warren Hartwell of WRH boasts: “Don’t retire – you know what happens when you retire!” Point taken, Yours Truly can say we’ve been to PMCA more than 25+ years. So many candy bags, too little time.

The conference continued on Tuesday with technical presentations, lunch for all attendees, and dessert at the Annual Meeting of Members.

Robert Huzinec, Chair of the Board, welcomed official representatives to the annual meeting. Reports followed, from officers including (shown above) Edmund Wilson, president; Rose Potts, vice president; Edward Minson, treasurer, and Yvette Thomas, Administrative Director. The slate of officers for 2018 – 2019 moved up the chairs, with the addition of Tom Houlihan, Vice President; and Ed Minson continuing as Treasurer. Thanks go to Yvette Thomas, Brandy Kresge, and Rachel Halkias, plus all the volunteers for and excellent year and conference.

(Above) During the afternoon break, attendees viewed featured research by Qiaoqiao Dai, of Callisons.

Friends gathered throughout the conference for candid photos, and Candymail is appreciative.

Thanks to everyone for being a good sport for snaps by Candymail camera.

Join PMCA for its 73rd Annual Production Conference, April 8-10, 2019
Same place, next year!

PMCA Production Conference coverage continued below...

Periodic Table of Fruit boasts many varieties.

'Abso-FRUIT-ly Delicious –

Using Fruit in Confections'

- A unique exhibition hosted by the PMCA Program Committee
So much preparation goes into PMCA’s hosted exhibition each year that it begs to be featured separately. Held during the Supplier Exhibition, April 16, from 12:30 p.m. – 5 p.m., the interactive exhibit presented how fruits are used in different confectionery applications. The PMCA Production Conference was held April 16-18, at the Marriott Convention Center, Lancaster, PA.